Chili Rellenos

  • 4 red peppers or Anaheim or Poblano peppers
  • 2 cups basic pate’, see recipe above
  • ½ cup finely minced carrots
  • ½ cup minced celery
  • ½ cup minced zucchini
  • ½ cup minced onion
  • ½ cup thinly sliced mushrooms
  • 1 cup finely chopped fresh cilantro
  • 2 cloves garlic, pressed
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne, or more to taste
  • Lemon juice, to taste
  • Nama Shoyu, to taste
  • Mole Sauce, see recipe below
  • Mock sour cream, see recipe below



Cut the peppers in half lengthwise and remove the seeds; set aside. In a large mixing bowl, combine the pate’, carrots, celery, zucchini, onion, mushrooms, cilantro, garlic, oregano and cayenne. Mix thoroughly. Add lemon juice and Nama Shoyu to achieve the desired taste and consistency. Stuff the peppers with the pate’. Dehydrate the stuffed peppers for 6-8 hours, removing them from the dehydrator right at serving time. Place the warm stuffed peppers on a serving platter or on individual plates. Drizzle a spoonful of mole sauce over each pepper and finish with a dollop of mock sour cream in the center. Serve the remaining mole sauce and sour cream on the side.

Mole Sauce

  • 4 small red peppers, juiced
  • 2-4 tablespoons carob or cacao powder
  • 1 teaspoon chili powder, or more to taste
  • 1 teaspoon Nama Shoyu
  • 1 teaspoon honey or equivalent stevia (optional)
  • 2 tablespoons ground flax seeds (see note)

Carob works well as an alternative to chocolate, especially when combined with other flavors, as in this mole. If you wish, replace the ground flax seeds with 1 ½ teaspoons of psyllium.

In a blender, combine the red pepper juice, carob powder, chili powder, Nama Shoyu and honey; blend until smooth. Add the ground flax seeds. Blend thoroughly. Refrigerate prior to serving. Re-blend just before serving. Yields 1 ½-2 cups.

Note: To grind flax seeds, place them in a clean electric coffee grinder and grind until powdered.

Mock Sour Cream

  • 1 cup sunflower seeds, soaked 8-12 hours
  • ½ cup chopped (peeled and seeded) cucumber
  • 2 stalks celery, peeled
  • ¼ cup chopped onion
  • ½ lemon, peeled, seeded and chopped
  • 1 teaspoon minced garlic
  • ¼ teaspoon sea salt
  • 1 tablespoon water, or more

Blend cucumber and celery until liquefied and smooth. Add the sunflower seeds and blend until smooth. Add the onion, lemon, garlic and sea salt; blend until smooth, adding enough water to achieve desired consistency. Refrigerate until needed or, for a more authentic “sour cream” taste, cover the container with cheese cloth and leave on the counter until slightly fermented. Depending on the temperature, this will take from 4-8 hours. Yields 1 ½ cups.

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